Coconut Chicken Curry (Print Version)

# Ingredients:

→ Spice Blend

01 - 1 teaspoon ground cumin
02 - 1 teaspoon cayenne pepper
03 - 1 teaspoon turmeric
04 - 1 teaspoon ground coriander
05 - ½ teaspoon garlic powder
06 - 1 teaspoon salt
07 - ½ teaspoon black pepper (or to taste)

→ Main Ingredients

08 - 4 boneless, skinless chicken breasts
09 - 3 tablespoons olive oil or coconut oil, divided
10 - 1 medium onion, chopped
11 - 1 jalapeño pepper, seeded and chopped
12 - 1 tablespoon fresh ginger, finely chopped
13 - 3 cloves garlic, minced
14 - 3 medium tomatoes, chopped
15 - 2 tablespoons freshly squeezed lemon juice
16 - 1 can (14 ounces) unsweetened coconut milk
17 - 2 tablespoons fresh parsley or cilantro, chopped

# Instructions:

01 - In a large mixing bowl, combine all your aromatic spices - the ground cumin, cayenne pepper, turmeric, ground coriander, garlic powder, salt, and black pepper. Mix them thoroughly to create a uniform spice blend. These spices are the heart of your curry, providing its distinctive color and flavor profile.
02 - Add the chicken breasts to the bowl with the spice mixture. Using your hands, thoroughly rub the spices all over each piece of chicken, ensuring they're completely coated on all sides. This direct contact between the spices and protein allows the flavors to penetrate the meat more effectively than if they were just added to the sauce later.
03 - Heat 2 tablespoons of oil in a large skillet over medium heat. Once the oil is shimmering, carefully add your spice-rubbed chicken breasts. Cook until they develop a beautiful golden-brown crust and are cooked through, about 6-8 minutes per side. The exact time will depend on the thickness of your chicken breasts. Once cooked, transfer them to a plate and cover loosely with aluminum foil to keep warm while retaining moisture.
04 - In the same skillet (no need to clean it - those leftover spices and chicken bits add flavor!), add the remaining tablespoon of oil. Once hot, add the chopped onion, jalapeño, ginger, and garlic. Sauté this aromatic mixture until the onions become soft and translucent, about 5 minutes, stirring occasionally to prevent burning.
05 - Add the chopped tomatoes and lemon juice to the skillet, along with a pinch more salt and pepper to taste. Cook for 5 more minutes, stirring occasionally, until the tomatoes soften and begin to break down. Their natural juices will help deglaze the pan, incorporating all those flavorful bits from cooking the chicken.
06 - Pour in the unsweetened coconut milk and stir well to combine. Allow the sauce to simmer gently for about 5 minutes until it begins to thicken slightly. The coconut milk will transform the tomato base into a rich, creamy curry sauce with a beautiful golden-orange color.
07 - Carefully place the chicken breasts back into the skillet, along with any juices that have accumulated on the plate. Reduce the heat to low and simmer everything together for another 5 minutes. This final cooking time allows the chicken to absorb some of the curry flavors while remaining juicy and tender.
08 - Just before serving, sprinkle the fresh chopped parsley or cilantro over the dish to add color and a fresh, herbaceous note. Serve your coconut chicken curry hot, ideally with rice or naan bread to soak up all that delicious sauce.

# Notes:

01 - This coconut chicken curry combines warm spices with creamy coconut milk for a dish that's both comforting and exotic.
02 - Adjust the heat level by modifying the amount of cayenne pepper and jalapeño - for a milder version, reduce these ingredients; for more heat, add extra or include some of the jalapeño seeds.
03 - Leftovers keep well for 3-5 days in the refrigerator and the flavors often deepen and improve overnight, making this a great make-ahead meal.

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